What Time Is It? It's Thyme To Cook!

What Time Is It? It's Thyme To Cook!

Recipes

Mango Coconut Avocado Toast

This is so seriously good! If you love avocado, mango, cilantro and coconut this recipe is for you. The avocado gets a hint of citrus tang from lemon juice enhanced by the citrus-like hint of cilantro and an extra smooth mouth feel from a dash of olive oil. Sprinkle on a hint of red pepper flakes for that little zing. The mango reminds me of Florida blue skies and tropical weather. Toasted coconut to top it off and, wow, what a flavor explosion. My toast was Udi’s multi-grain, gluten-free. Do serve this for breakfast, lunch, or anytime you need a healthy snack. I think it would also be delicious with a chili or chicken tortilla soup. Introduce it to the kiddos! Yum!

MANGO COCONUT AVOCADO TOAST

INGREDIENTS:

2 ripe Haas avocados, pitted

Juice of 1/2 a lemon, plus an additional squeeze

1 teaspoon finely chopped cilantro

1 tablespoon extra-virgin olive oil

Sea salt & freshly ground black pepper

1/4 cup unsweetened coconut flakes

1 small mango, peeled, pitted, and diced

1 tablespoon mint (optional)

Light sprinkle of red pepper flakes (optional)

4 slices multi-grain bread, toasted

PROCEDURE:

In a small bowl, smash one avocado, leaving some chunks. Mix with juice of 1/2 lemon, cilantro, olive oil and salt and pepper to taste. Dice and add second avocado to mix.

In a small skillet over low heat, toast coconut until golden brown, 2-3 minutes or spread in a small, shallow pan and toast in 350 degree oven for 4-5 minutes, stirring halfway through, until lightly golden brown. Combine in a small bowl with mango, mint, a squeeze of lemon juice and salt and pepper to taste.

Evenly divide and spread avocado over each slice of toast. Sprinkle very lightly with a few flakes of red pepper. Top with mango-coconut mixture and a sprinkle of mint or cilantro. Serves: 4 Source: Adapted from Wall Street Journal, Jan. 9-10, 2016. Adapted from Franklin Becker of the Little Beet, New York.